sour cream streusel cup cakes

Last week I met up with Mrs Woog and Beach Cottage and other lovely ladies at the park so the kids could go and play soccer with a creepy dad and other strangers. I took some of these tasty little numbers with me and Mrs Woog has been asking for the recipe (or me to drop more into her which school holidays has made near impossible).

The recipe comes from my mother-in-law and I’m not sure where it comes from before her. You can make it as a cake, in which case you put half the batter in the tin, cover with the streusel, add the rest of the batter and then top with the rest of the streusel. But there’s something about them as cupcakes – little mouthfuls of contentment.

This recipe can be halved to make one 24cm cake. I’m not sure how many cupcakes it’d make as I always do double. This makes I’ve made the cupcakes two ways – one where I’ve put some batter in the patty pan then streusel then batter then streusel but it’s fiddly and annoying. My advice is to top with a heaped dessert spoon of the streusel and then – oh so delicately (not) – smoosh it in to the batter. (The picture below however is when I did the former rather than the latter) I haven’t doubled the streusel topping as when I did it made LOADS too much – it’d be find if you were making a cake but as cupcakes you don’t need as much.

Sour Cream Streusel Cake

Cake

250g butter

1 cup sugar

2 eggs

2 cups plain flour

1tsp baking powder

1tsp bi-carb

1tsp vanilla

1 cup sour cream

Streusel

1/2 cup brown sugar

1/2 cup nuts (I’ve used mixed nuts, pecans and pistachios. I’ve chopped them up in a processor or chopped them roughly. Basically do whatever floats your boat.)

1tsp cinnamon

Preheat oven to 180C and line patty pans with liners (it will make 15-18)

Put all the ingredients for the cake in a food processor and blend until smooth and pale.

Combine the streusel ingredients

Place a heaped dessert spoon in your patty pan liners, top with a heaped spoon of streusel and smoosh into the batter a bit.